1. Cut the silver carp with scales and viscera into three big slices. Take a fan of fish and cut the belly meat into thick slices. After washing and draining, add salt, pepper, and cooking wine, and then add egg white and starch.
2. Cut green peppers, garlic sprouts into sections, and ginger slices.
3. Heat the oil to 40-50% heat, and put the fish fillets on medium heat;
4. After the fish fillet is shaped, remove it, and fry the fish fillet until 80 to 90% of the oil is hot.
5. Pour out the excess oil, sauté the spicy fish sauce over low heat until fragrant;
6. Pour the fish fillets;
7. Tumble evenly and remove.
8. Add ginger slices, green pepper pieces, garlic seedlings, stir fry and cut off;
9. Pour the fish fillets, sprinkle MSG and topping wine;
10. It can be out of the pot after turning evenly.
